12 Hour Salad Recipes

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12-HOUR SALAD



12-Hour Salad image

This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. -Dorothy Bowen, Thomasville, North Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 10

8 cups torn mixed salad greens
1-1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
2-1/2 cups frozen peas (about 10 ounces), thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded cheddar cheese
1/2 pound bacon strips, cooked and crumbled

Steps:

  • Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas. , Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

Nutrition Facts : Calories 280 calories, Fat 23g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

12-HOUR SALAD



12-Hour Salad image

Number Of Ingredients 10

8 cups torn salad greens
1-1/2 cups chopped celery
2 medium green peppers
1 medium red onion, chopped
1 (10-ounce) package frozen peas, thawed
1 cup salad dressing or mayonnaise
1 cup (8 ounces) sour cream
3 tablespoons sugar
1 cup (4 ounces) shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Place salad greens in the bottom of a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas do not toss. Combine salad dressing, sour cream and sugar spread over salad. Sprinkle with cheese and bacon. Cover and refrigerate overnight.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

TWENTY-FOUR HOUR SALAD



Twenty-Four Hour Salad image

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Provided by Jane

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 9

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Steps:

  • In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
  • Cover bowl, and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g

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